Summary

Ingredients

• 1 kg roast turkey (roll roast)
• salt and pepper
• 3 tablespoon oil
• 3 tablespoon honey
• 1 pinch chili powder
• 2 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar, dark
• 2 tablespoon ketchup
• 1 tablespoon lemon juice
• 6 shallot (s)
• 2 bunches soup vegetables
• 1 teaspoon sugar
• 500 ml poultry broth or poultry stock
• 1 tablespoon crème fraîche

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Instructions

1. Wash the meat, pat dry, season with salt and pepper. Peel and halve shallots. Wash and roughly chop the soup vegetables.
2. Mix honey, chilli, Worcestershire sauce, vinegar, salt, pepper, ketchup and lemon juice to a marinade. Rub half of it in the turkey breast, set aside the remaining marinade. Marinate the meat in the refrigerator for about 1 hour.
3. Preheat oven to 180 degrees.
4. Heat the oil in a roasting pan, fry the turkey breast in it, remove. Add shallots and prepared soup vegetables to the meat stock and roast until they are colored. Sprinkle a teaspoon of sugar on top, caramelize briefly and deglaze with the stock or stock. Place the roast on top and cook in the oven for about 1 hour, brushing with the rest of the marinade in between.
5. Take the finished roast out of the roaster and keep it warm. Strain the sauce with the vegetables through a sieve and season to taste. Possibly add a little more broth. Finally stir in the crème fraîche. Make sure that the sauce no longer boils.
6. Cut the meat into slices and place in the sauce, serve.